Updated: Apr 26
I was getting a bit tired of the same old boring, plain scrambled eggs so I decided to create a new recipe to brighten our morning breakfasts or lunches. The basis for this recipe is smoky Spanish paprika, a spice I adore. More on the varieties of Spanish paprika here. I also wanted some vegetables in the eggs for texture and color so decided to add some potatoes and peas, both of which are kitchen staples. Finally, some herbs and spices to round out the flavors.
These eggs come together easily, and yes please keep them soft and fluffy, rather than the usual dried out crap we keep getting served up. I served the eggs with whole-wheat or white toast for that perfectly satisfying breakfast. Alternatively, you can serve these eggs on toast or a cracker as really good appetizers.
My favorite Spanish paprika is from the brand Chiquilin. I noticed them in the grocery store a few years ago and decided to try them, there was no looking back. These little tins have taken over my pantry.
For more recipes from this cookbook click here.
A generous pat of butter or drizzle olive oil
1 small sweet onion or 3 scallions, minced
1 small potato, diced into very small cubes 1/2 teaspoon black pepper 1/4 teaspoon hot paprika,
1/2 teaspoon smoked sweet paprika
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 large tomato, finely diced
1/4 cup peas, frozen
1/4 cup cream or milk
1/4 cup cheese of your choice, I like a hard goat cheese
A pinch of salt
1 tablespoon fresh parsley, minced
Heat a small pot on medium heat. Add the butter and melt. Add the onions, potatoes and salt and cook till the potatoes are cooked through but neither the onions and potatoes are browned. You will need to stir the mix often and keep the flame medium-low.
Add the dry herbs and spices and sauté for 30 seconds mixing well. Add the peas and tomatoes. Cook on medium heat for 2-10 minutes depending on how raw you like your tomatoes. I tend to cook this mix for a little longer to get a nice sauce like mix.
Add the cream, eggs and the cheese and mix well. Cook on low heat using a whisk to whip the mix. Occasionally use a silicone spatula to scrape the sides. Cook till the eggs are very soft but cooked through, you do NOT want a dry crumbly (yuck) mix.
Serve immediately topped with fresh parsley with bread of your choice. Alternatively, top on toast and serve as an hors d’oeuvers.